Easy banoffee pie

This classic American dessert combines banana, caramel, cream and chocolate in an easy make-ahead dessert. Make sure you it's chilled properly so the caramel filling can set.

Banoffee pie Credit: Born to Cook: Jack Stein Down Under

• serves

  6

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

For the base

• 50 g butter, melted
• 140 g packet Walkers shortbreads, blended into crumb
• 30 g desiccated coconut toasted

Caramel

• 80 dark brown sugar
• 80 ml water
• 500 ml sweetened condensed milk
• 100 g butter
• 5 g salt

For the topping

• 100 g sour cream
• 100 g whipping cream

• 2 large bananas
• dark chocolate, grated for garnish

Chilling time: 1 hour 20 minutes

Instructions

1. For the base, line the base of a round 20 cm springform cake tin with baking paper. Mix the melted butter into the crumbs and coconut, then press the mixture into the tin and chill for 20 minutes.
2. For the caramel, dissolve the sugar in water on low heat, then boil on medium heat for 5 minutes. Add condensed milk, butter and salt, stirring constantly until thickened. Pour into pie crust and chill for 1 hour.
3. For the topping, whip the creams together until they form soft peaks. Top the caramel with cream mixteure, sliced bananas and grated chocolate.

 

Born to Cook: Jack Stein Down Under airs on Food Network (Channel 33). Check The Guide for the schedule. Episodes will be available after broadcast via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.